Preparation:
In a small saucepan over medium heat, melt 3 Tbs of the butter. Whisk in flour until smooth, about 1 minutes Reserve. In 10-inch skillet over high heat, melt remaining butter.
When it comes to a hard sizzle, add almonds, Seafood Magic and celery.
Cook, stirring frequently at first and constantly near the end of cooking time, about 8 minutes or until almonds are browned.
Stir in honey and cook, stirring frequently, about 1 minutes Stir in lemon peel and stock.
Cook, stirring occasionally, about 3 minutes Add nutmeg; cook 3 minutes, stirring occasionally. Whisk in reserved butter mixture until it is incorporated and sauce is slightly thickened, 30 to 60 seconds. Remove from heat.
Makes 2 1/2 cups.
NOTE: Excellent on grilled seafood, chicken or pork. Brush it on right before meat is ready to come off the grill and bring some to the table for dipping. |
